Zucchini bread is something I don’t make very often. It’s always moist and delicious but doesn’t often jump to mind. The other day I dug up a couple zucchini from the crisper that had seen better days. You know where this is going.
I poked around the internets and came up with 101 Cookbooks’s special zucchini bread recipe. I didn’t use Heidi’s special ingredients (curry powder, poppy seeds, and walnuts), but rather substituted my own: chopped dates and lots of fresh ginger.
1/2 cup dates, finely chopped
3 tablespoons ginger, finely chopped
zest of one lemon
1/4 cup unsalted butter
1/2 cup sugar
1/4 cup brown sugar, lightly packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 2 medium), skins on (I diced mine)
3/4 cup whole wheat pastry flour
3/4 cup spelt flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat the oven to 350°F. Butter and flour a loaf pan, or use parchment paper to line.
Combine dates, zest, and ginger in a small bowl. Set aside.
In another bowl, beat butter until fluffy. Add sugars and beat until combined. Add eggs and vanilla and beat until smooth. Add zucchini and gently incorporate.
In a separate bowl, combine flours, baking soda, baking powder, cinnamon, and salt. Add dry ingredients to wet ingredients in two batches, stirring to combine. Gently fold in date mixture, taking care not to over mix.
Pour into loaf pan and bake at 350°F for 40 to 45 minutes. Remove from oven and allow to cool for about 10 minutes. Turn out onto cooling rack (to prevent sweating) and cool completely.
Perfect for breakfast or a midday snack, this bread has something in it for everyone. Moist and flavorful, it’s hard to stop after one slice. Let’s just say it won’t be long before I make zucchini bread again.
Recipe adapted from 101 Cookbooks.